KFC Original Recipe Chicken is a memory from most peoples childhood and adulthood. Although the secret blend of 11 herbs and spices is a closley guarding secret its fun trying to copycat the recipes and recreate that famous taste at home. Without a industrial deep pressure fryer its difficult to recreate that famous crispyness, but with a deep fryer we can get pretty close.
No KFC is the same without that famous gravy and I think I have got the taste pretty close, so why not give this a try and make a family feast you can enjoy over and over again at a fraction of the price of the real thing.
Fill a tray or a large bowl with flour and mix on all the herbs and spices.
Place your pieces of raw chicken into the flour.
Scoop the flour underneath the raw chicken pieces and then fold it over the chicken so they're well covered.
Press firmly on the chicken pieces with both hands, This ensures the flour sticks to the chicken.
Start taking the chicken pieces out, giving a gentle shake downwards to get rid of the excess flour.
Thighs and wing pieces can then be placed on a clean tray, Drumsticks need to be double coated. Hold the drumsticks at the base and twist the skin upwards to release any trapped air.
Heat a deep fryer or deep frying pan until hot. Fry the chicken in small batches for 15 minutes and then drain the oil off for another five minutes.
For the gravy
Dissolving a beef stock cube in two cups of boiling water.
In a pan, melt four tablespoons of butter and slowly incorporate five tablespoons of flour into it over low heat to create a roux. Cook the roux until it turns lightly golden, then slowly pour in the bouillon water, turn the heat up to medium, and stir until smooth and creamy. Add a teaspoon each of black pepper, garlic powder and mix well.